Gluten-Free Bitterballen with Mustard
A Dutch snack or appetizer consisting of deep-fried meatballs. This version is made gluten-free with rice flour and tapioca starch.
Ingredients
- about 450 g Beef Stew Meat
- 2 cups Beef Broth
- 4 tbsp Butter
- 1/2 cup Rice Flour
- 1/4 cup Tapioca Starch
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Egg
- 1 cup Gluten-Free Breadcrumbs
- 2 cups Vegetable Oil
- 4 tbsp Dijon Mustard
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine beef stew meat and beef broth. Simmer until the meat is very tender, about 1.5 hours. Shred the beef and reserve the broth.
- 2In a saucepan, melt butter. Whisk in rice flour and tapioca starch to form a roux. Gradually add the reserved beef broth, stirring constantly to avoid lumps.
- 3Add the shredded beef, nutmeg, salt, and pepper to the sauce. Mix well and refrigerate until firm, about 2 hours.
- 4Form the mixture into small balls.
- 5Whisk the egg in a bowl. Roll each ball in egg, then coat with gluten-free breadcrumbs.
- 6Heat vegetable oil in a deep fryer or large pot to 175°C.
- 7Fry the bitterballen in batches until golden brown, about 3-4 minutes.
- 8Serve hot with Dijon mustard.
Substitutions
Rice Flour, Tapioca Starch → (avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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